Nutella Stuffed Cookie Bars
Serves : 16 slices
Take your cookies to the next level with these Nutella Stuffed Cookie Bars! Two layers of golden chocolate chip cookie filled with chocolate hazelnut spread.
Ingredients
- 170 g Butter Melted
- 150 g Light Soft Brown Sugar
- 100 g Caster Sugar or Superfine Sugar
- 1 Eggs Medium
- 1 Egg Yolks Optional
- 280 g Plain Flour or All-Purpose Flour
- 1 tsp Baking Soda
- 1.5 tsp Corn Flour or Cornstarch
- 150 g Milk Chocolate Chips
- 100 g Nutella or Chocolate Spread
Instructions
- Preheat oven to 180ºC/ 350F, and line an 8 inch baking pan or brownie pan with baking parchment.
- To make the cookie dough: Melt the butter in a saucepan over a low heat or in a microwave in 30 second blasts. Allow to cool for 5 minutes.
- In a large mixing bowl, add the brown sugar, caster sugar and melted butter. Whisk together until everything combines. You can use a handheld mixer, stand mixer or balloon whisk.
- Add the whole egg, and optional egg yolk if using, and whisk again. The mixture will be thick and a caramel colour.
- Sieve the plain flour, baking soda and corn flour together, into the wet mixture and gently begin to fold in with a silicone spatul or wooden spoon.
- Add the chocolate chips into the cookie dough and continue to mix together until you get a thick cookie dough.
- Assemble the cookie bars: Split the cookie dough into two equal amounts, and place one half of the dough mixture into the lined baking pan. Use your fingers to press the dough out to the edges of pan. Try to make sure the dough is evenly spread.
- Spread the Nutella over the top of the cookie dough layer, leaving a 1cm gap around the edge to stop the Nutella leaking out when baking.
- Press the remaining cookie bar out into a sheet large enough to cover the Nutella layer, and place on top. Don't be tempted to push the dough directly on top of the Nutella as it will squeeze out the sides.
- Bake for 25-30 minutes, until golden in colour and the edges are slightly crispy.
- Leave the cookie bars in the tin to cool for 10 minutes, before lifting onto a cooling rack to cool completely, then slice.
Notes
How should the cookies be stored?
- The cookies are best stored at room temperature in an air-tight container.
- The cookies will keep fresh for up to 3-4 days.
- Yes. Once the cookies have cooled, slice up into bars and stack them together to a piece of baking parchment or greaseproof paper between them. Wrap well in clingfilm or plastic wrap before freezing. Defrost thoroughly before eating.
Nutrition
Serving: 1sliceCalories: 285kcalCarbohydrates: 39gProtein: 3gFat: 13gSaturated Fat: 9gCholesterol: 34mgSodium: 160mgPotassium: 63mgFiber: 1gSugar: 25gVitamin A: 301IUVitamin C: 1mgCalcium: 32mgIron: 1mg
DISCLAIMER
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
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